- 4 tablespoons chili powder
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 pinch ground cloves
- 3 1/2 pounds boneless pork shoulder roast
- 2 tablespoons vegetable oil
PER SERVING *
|Calories420Calories from Fat250|
|% DAILY VALUE*|
|Calories from Fat250|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lisa F. 12 Aug
Amazing! Tasted brilliant - definitely make again and try to leave pork in rub overnight
Margaret 8 Jun
Really delicious, I used a shoulder with the bone in for 8 hours, and it worked perfectly. Heads up, it is fairly spicy.
Kate C. 4 Jun
Turned out great. Didn't have a pork shoulder so used other pork piece I had. Used cast iron dutch oven in oven at 275 for 2 hours which worked well. Perfect for a salad or pulled pork sandwich as well as tacos and burritos.
jessica r. 29 May
It was great. My kids devoured it
Chris 30 Apr
Very good! Will make again
Christie W. 23 Apr
Authentic flavor! We love this recipe! It’s so easy and delicious. Some mornings I have my kids get this going in the slow cooker, it’s that simple!
Dakota K. 16 Apr
Used pork tenderloin instead and turned out well. I rubbed all the spices on the roast and left in the fridge overnight. I mixed the leftover spices with half a cup of chicken broth since I was using tenderloin and poured overtop. Cooked on low for 9 hours and topped with salsa and sour cream and cheese. Would definitely make again but either with Pork shoulder or more chicken broth.
Esther H. 8 Apr
Super moist and the right amount of spice
Amy Muñoz Vasquez 13 Feb
Used my electric pressure cooker instead. Browned the pork with the seasonings (added extra since it cooks in stock. To keep from being bland). Took less than an hour because I cubed it before cooking. Best lunch I’ve had in a while
Tova B. 28 Jan
Delicious! No modifications. I definitely will make again.
Harvey S. 12 Dec 2017
This is the second time using this recipe the first time was great I'm sure it will be equally as good this time
Sarah D. 11 Dec 2017
Now a go-to favorite. Easy enough to prep, almost mindlessly easy to cook, & something we devour gladly, & with, well, ease.
Brandon D. 29 Jul 2017
Love this recipe. Kicked it up a bit by adding some dark beer and doing a blend of dried chili powders. I use guajillo, New Mexico hatch, and ancho. I find the cayenne is unnecessary with these chili powders as they have enough kick as well as good flavor.
Dana R. 8 Jul 2017
Awesome and super easy. Love this and will make it again
kkaterpilar 6 Jul 2017
Just perfect. I reduced the chilli in half and I added red onions cut in 4 instead of onion powder..
Tia Villagomez V. 18 Jun 2017
Great! Whole family loved it and there were no leftovers!
Jessica S. 30 May 2017
This recipie was amazing. I cut the 3lb pork shoulder in half 4 hours in, and was ready to eat in 6 hours. cooked it in high setting. It was like having carnitas without the guilt. modifications: added 1/4 cup of beef stock and added half the amount of cayane pepper.
Sophie Kwat 24 Mar 2017
Delicious! My picky husband love it. Gonna buy some ingredients for taco and we are gonna have a taco night😉 yum yum
Melissa Varis 29 Jan 2017
I sent this recipe to my husband, who boils water if you know what I mean... I walked him through it when I was on the road. Ok, he couldn't find the ground cloves, so he used whole, which we removed during pulling, and he dropped it in the crock pot- no searing... this was excellent, and our boys loved it too. Three in white beans and rolled it in a tortilla... Pork, it's what's for dinner.
kaz 29 Jan 2017
sooo good! I've always struggled having a good tasting slow cooked pork, that was tender as well. this one ticks all the boxes! the spice mix smells amazing before it even gets cooked! will def be making again
Thelma Suit McCombs 19 Oct 2016
This turned out amazing! I followed recipe exactly and served it on corn tortillas with some cabbage and sour cream, we will definitely make this again !
Hannah J. 3 Oct 2016
There are a million recipes for the perfect pulled pork or chicken filling for tacos but this one is the best. It has the right flavor and simplicity. I only added avocados, homemade pico de gallo, cucumbers, and radishes with a sprinkle of lime juice on top and this was so flavorful.. A great addition to my slow cooker recipes.
Beth Beimer 15 Aug 2016
Absolutely amazing!!! I've tried six other recipes, but this one is by far the winner. So juicy and the flavors are so intense. I marinated my pork shoulder overnight in the fridge and cooked it for around ten hours on low. Your family will be fighting over the leftovers, if there are any.
Hello Foodie! 26 Jul 2016
This was amazing! The flavor was outstanding! I used half the amount of salt and cayenne pepper. I served it with cilantro, radishes, onion, avocado, and lime! We will make this again.
Lisa H. 13 Jul 2016
Perfect! Also good with the addition of a sweet hot pickle relish instead of salsa. This recipe is definitely a keeper. The rub is delicious.
Mel R 20 Jun 2016
This is delicious. The first time I followed the directions except I lessened the cumin (not a fan). The 2nd time I added cayenne pepper for altittle spice. Also, I cook on low for 5-6 hours, then high for 2-3 hours. The pork comes out very tender and falls apart.
LeighAnn S. 22 May 2016
Obsessed with this recipe. A must-try. You won't be disappointed. I followed the recipe exactly and it turned out fantastic. Plus, the leftover meat mixed in with scrambled eggs in the morning was great.
Britnae S. 22 Apr 2016
Delicious every time! It's a little bit spicy, I cut the cayenne in half and it was great. Very simple, easy, and yummy!
Katie Kiel 23 Mar 2016
Definitely a slam-dunk! My boyfriend is a picky-eater and loved it too. There was a lot of spice that went into it, and I was concerned he wouldn't be able to handle it, but he went back for seconds! We chose to use a tenderloin instead of a shoulder because it was just the two of us and a whole shoulder seemed like a lot, so it ended up being pretty dry. Not a problem, however, because it was absolutely jam-packed with flavor! It lasted us a whole week, which made for an easy week of packing lunches. And we used the last of it on a pizza, which ended up being pretty good too.
Anne C. 22 Mar 2016
This was fabulous!!! I was concerned about the amount of spice and the lack of liquid but it was beyond delicious! I served it on corn tortillas with a slaw made with red cabbage, sour cream, lime, salt and pepper. Avocado and cilantro! Delicious!